Roasted Asparagus with Lemony Labneh

0:00Spring brings those fresh green asparagus spears to the farmer's markets, packed with potassium, folate, and vitamins A, C, E, and K, all while keeping, calories low. Pick firm stalks with tight tips, store them upright in water like flowers, and snap off the woody ends naturally when you're ready to cook. Dinner spears cook fast with a quick blanch or roast, staying tender, while thicker ones shine on the grill or in the oven, bringing out that nutty. This roasted asparagus pairs perfectly with lemony labne, a creamy strained yogurt cheese loaded with probiotics, calcium, and vitamin A, spiced up. With preserved lemon, garlic, zyatar, and garnished with mint, pistachios, and zest. Toss a pound of asparagus with olive oil, sumac, salt, and pepper, roast at 400 degrees for about 12 minutes, smear the labne base top, it off, and you've got a simple 25 minute dish for four that elevates the season star.

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